Method of making concentrated coffee liquids containing oils



Sept. 2. 1924. 1,507,410

' W. M. ZORN METHOD OF MAKING CONCENTRATED COFFEE LIQUIDS CONTAINING OILS Filed July 10 1924 (ENTRIFU! STORAGE FILTEK ST RAGE FREEZER cemmua:

STORAGE FILTER l0 rF' STORAGE INVENTOR. CJQ Zier 7773a r22 ATTORNEY ture less than the b" nemesis. 2, 1924. p

UNITED STATES WALTER in corn, on

PATENT OFFICE.

EAST CLEVELAND, OHIO.

METHOD OF MAKING- OONCENTRATED COFFEE LIQUIDS CONTAINING OILS.

. j The present invention relates to a method of making a concentrated solution of cofi'ee suitable fornse .as cup coflee when diluted and-suitable in its concentrated condition for flavoring and the like. In preparing a concentrated coffee solution, it has been found that to obtain a concentrate which will keep indefinitely, it is necessary to eliminate as much of the water content as possible from the finished product.

The-present method consists of forming an infusion of cofiee, preferably by a centrifugal machine, and then so treating the infused li uid as to eliminate therefrom the undesira le elements which upon standing causes the chemical or other changes which break down the flavor or otherwise caum the liquid to spoil.

To remove the undesirable elements, it is necessary to filter the infusion or to concentrate the solution and then-filter the same.

It is preferable, however, to filter the solution while it is hot and substantially as it comes from the infusing machine, then to cool the filtered liquid and to refilter the same to remove such other materials as may be thrown into suspension by the cooling of the liquid. This filter liquid is'then frozen into a mushy state so as tofreeze the water into theform of snow or ice crystalswhich are removed fromthe frozen mass so as to leave the concentrated coffee solution containing oils.

This freezing and concentrating is continued until the desired degree of'concentration is obtained and the resultant concentrated solution of coffee containing oils is bottled and ready foruse by dilution. 'After the solution has n concentrated to the desired point, it is subjected to a final filteri and is then bottled and sealed and subjec to 'a, sterilizing temperature, but a temperapoint of water.

- The annexed drawing and the following Application filed July 10, 1924:. Serial K0. 725,128.

description set forth in detail one approved method of carrying out the invention, such disclosed mode, however, constituting but one of" the various ways in which the principle of the invention may be used.

The drawing is a diagrammatic layout of apparatus suitable for carrying out the described process. i

In the present process'the coffee flour is first infused preferably in' a centrifugal machine 1 such as is shown and described in my co-pendin filedOcto er 15, 1919. The infused liquid from the centrifuge is conducted to a storage tank 2 from which it is drawn into a filter 3 where the suspended matter is filtered out and the filtered liquid is next'passed through a cooling coil or tank 4 and the temperature reduced as low as possible without freezing. The liquid is then filtered again through a application, Ser. No. 330,847,.

second filter 5 while in this cold state to re' by removal ofthe snow crystals, this preferably being accomplishedby a centrifugal machine 8 which throws out the liquid part of the infusion but which retains the snow.

The concentrated liquid is collected in a storage tank 9 and then filtered again while cold through filter 10' to remove any suspended matter which was thrown into suspension by the freezing and removal of the water. The liquid concentrate ma be re. frozen and a am concentrated unti the desired point 0 concentration is obtained and is then bottled or sealedin containers bei kept in a stem rece tacle 11. The bottl =1 concentrate is en su jected toa sterilizing temperature of about 170 F. to form the final finished roduct.

The finish concentrate is suitable for use as cup coffee by dilution and is also suitable for use as a flavoringextract. As the undesirable elements are eliminated, it maintains its flavor and does not spoil or break down when standing. I The several steps in producing a cofiee 5 the water and in this way it has been found concentrate should be carried out as rapidly as possible. The coffee infusion as made 1n the centrifuge contains certain undesirable elements which lend to break down.- the liquid or destroy the flavor. The hot filtration removes a part of these undesirable filtration and the intermediate cold filtration of the infused liquid may be omitted from the process without changing the result, but it has been found preferable to filter both hot and cold to remove as much of the matter in suspension as possible before concentrating.

The concentrating of the liquid must of course be carried out in a cold chamber. The freezin of the liquid into a water ice or snow is rst done and then the resultant frozen mass is passed through a centrifuge which is kept at a low enough temperature to prevent melting of the snow and ice crystals; The concentrate contaming oils is finally filtered to take out any .matter thrown into suspension by the removal of ible to produce a cencentrated coffee iquid containing oils which will keep indefinitely and maintain its coffee flavor. Its

strength is such that a teaspoonful is suflicient to make a cup of cofiee of usual.

- strength. The iield per pound of coffee is t increased over e best known urn methods. Where two intermediate filtration steps I are eliminated and the infused liquid merely cooled and concentrated, it should then be filtered-cold and preferably in a step filter using two or more steps. Where the desired concentration can not be obtained by a single freezing, this method is very satisfactory as the liquid as the result of the first concentration may be filtered cold, sent back for final freezing and concentration and then bottled and sterilized to obtain the I 1 same final product.

' To ,btain a satlsfactory filtration of the;

liquid, it has been found referable to use.

a. filter mass of cotton p p and to use a step filter of two or more layers of filtering material. I 4

It is of course understood that the infu-. s1on is made by passing hot water just below the boling point through the coffee, and at no time until after final concentration and filtering is the liquid boiled or raised to a sterilizm temperature. Sterilization; of final-p uce 170 F. p

p The apparauts must also be kept clean and where metal is employed, only such metals should be used as do not chemically react with the liquid to break down its flavor and where pomible porcelain or glam should be em loyed.

Other mo es of a plyin 'ofmy invention may l the one explained, change being made as rethe principle emp oyed instead of gards the method herein disclosed, provided the step or steps stated by an? of the following claims or the equiva ent of such stated step or steps be employed.

I therefore particularly point out and 'distinctlyclaim as my invention elements but not all of them. The hot 1. The method of making aliquid cofiee concentrate, containing oils, consistin of infusing ground coifee with water to o tain a coffee liquid, cooling and. freezing such liquid into a snow form, removing the snow and ice crystals from the frozen mass, and filtering the obtained concentrate to remove all suspended matter.

2. The method of making a. liquid cofiee concentrate, containing oils, consisting of infusing round coffee with water to obtain concentrate, containing oils, consisting of infusing ground coffee to obtain a li uid coffee, filtering such liquid cofiee, coo 'ng and freezing such infused liquid into a snow form, removing the water 0 stals from such frozen mass, and cold filtering the resultant concentrate.

4. The method of making a liquid cofiee concentrate, containing oils, consistin of infusing ground cofiee to obtain a liqui cofl'ee, filtering such liquid while hot, cooling and freezing" such infused liquid into a snow form, removing the water crystals from such frozen mass, by centrifuging the same to obtain the unfrozen concentrate, and filtering the resultant concentrate cold.

5. The method of making a liquid cofiee concentrate, containing oils, consistin 9f infusing ground coffee to obtain a liqui coffee, cooling such liquid coffee to a tem erature near t e freezing point, filtering suc cooled liquid coffee, freezing the filtered liquid into a snow or water ice, removin the snow and ice crystals of water, collecting the concentrated coffee liquid containing oils, and filtering, such concentrate.

6. The method of making a liquid coffee concentrate, containing oils, consisting of infusing ground cofiee with hot water obtain a liquid cofiee, filtering such infused hot liquid, cooling such filtered liquid to'nearly the freezing point, filtering such cooled liquid, freezingsuch twice filteredliquid into a snowy mass, centrifuging such frozen-liquid to removethe concentrate. containing .oils' from the snow crystals, and =filtefing such I tain a liquid cofiee, filtering such infused hot liquid, cooling such filtered liquid to nearly the freezing point, filtering such cooled liquid, freezing such twice filtered liquid into a snowy mass, centrifuging such frozen liquid to remove the concentrate containing oils from the snow crystals, filtering such obtained concentrate, and sterilizing such filtered concentrate at about 170 F.

8. The method of making a liquid cofi'ee concentrate, containing oils, consisting of infusing ground coffee with hot water to obtain a liquid coffee, filtering such infused hot liquid, cooling such filtered liquid to nearly the freezing point, filtering such cooled liquid, freezing such twice filtered liquid into a snowy mass, centrifuging such frozen liquid to remove the concentrate containing oils from the snow crystals, maintaining such frozen mass below melting temperature during centrifu ing to prevent meltin of the snow crysta s, collecting and filterm concentrate containing oils, and sterilizing such filtered concentrate.

such

9. The method of making a liquid coffee concentrate containing oils, consisting of infusing ground cofiee with water to obtain a cofiee liquid, cooling and freezing such liquid into a snow form, removing the snow and ice crystals from the frozen mass to concentrate the liquid, filtering such cold concentrate to remove the undesirable elements, and refreezing and concentrating to the desired concentration.

10. The method of making a liquid coffee concentrate containing oils, consisting of infusing ground coifee with water to obtain a coffee liquid, cooling and freezing such liquid into a snow form, removing the snow and ice crystals from the frozen mass to concentrate the liquid, filtering such cold concentrate to remove the undesirable elements, refreezing and concentrating to the desired concentration, and bottling and sterilizing the final concentrate.

Signed by me this 2nd day of July, 1924.

WALTER M. ZORN. 

